In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well.

Spoon and press the biscuit mixture into a cake tin. Chill in the refrigerator until set.

In a large mixing bowl, beat together the mascarpone, icing sugar and vanilla pod seeds or vanilla extract until well mixed. Then fold in the double cream.

Spoon the cream mixture over the chilled biscuit base and smooth the top.

Chill the cheesecake in the refrigerator for 1 hour until set.

Remove from the cake tin and top with Potts’ Raspberry or Mango Coulis.

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https://pottspartnership.com/blogs/recipe/panna-cotta2018-08-30T14:20:00+01:002018-08-30T14:20:32+01:00Panna CottaMichelle Potts
Panna cotta is a great way to experiment with the tasty flavours twists in our new range of Coulis. This recipe is surprisingly easy and absolutely delicious, making it a household hit for all.

Squeeze the water out of the gelatine, then add to the creamy mixture and take off the heat. Stir until the gelatine has dissolved.

Divide the mixture among four ramekins and place into the fridge for at least an hour, until set.

To serve, turn each panna cotta out onto a serving plate and drizzle over Potts’ mango or raspberry coulis.

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https://pottspartnership.com/blogs/recipe/171529991-french-onion-soup2016-05-19T12:56:00+01:002016-05-19T12:57:08+01:00French Onion SoupMichelle Potts
A Potts family favourite lunch or light supper and a great way to use up a slightly stale baguette. The subtle flavour of our Potts veal stock really comes into it’s own here, emphasising the other flavours without over powering them. It is a surprisingly simple soup to make and with the cheesy toast toppers, it is a sure fire hit.

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https://pottspartnership.com/blogs/recipe/171516999-eggs-rancho-benedict2016-05-19T12:28:00+01:002018-08-30T14:22:00+01:00Eggs Rancho BenedictMichelle Potts
﻿This is a Potts family Brunch Special. As well as being the perfect partner for Asparagus, Potts' Hollandaise is also an essential ingredient for a stress free Eggs Benedict. Here is our twist on this classic.

1. Make a simple salsa by chopping and mixing together fresh tomatoes, plenty of coriander, garlic, onion, a little chili and salt.

2. Slice and fry some chorizo.

3. Poach some eggs, while toasting muffins.

4. Warm Potts Hollandaise Sauce and then pour over eggs and muffin.

5. Add the fried chorizo and spoon over the fresh salsa.

6. Serve in sun with the weekend paper.

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https://pottspartnership.com/blogs/recipe/159343431-profiteroles2016-04-27T19:32:00+01:002016-05-19T14:41:02+01:00ProfiterolesMichelle Potts
The wonderful thing about this dessert is, making your own Choax pastry sounds impressive and once you have learnt how simple choax pastry is to make it opens up a whole new range of cakes and desserts you can make. I usually make up the cream filled profiteroles in the morning and then when the when it comes time to serve, it is just a matter of arranging the profiteroles, warming up the Potts chocolate sauce and drizzling this over. If you want something a little different using either Potts Butterscotch and Mascarpone sauce or Potts Toffee and Whiskey sauce create delicious alternatives.

Put the butter, sugar and salt for the profiteroles in a pan with 250ml of water and bring to a simmer.

Add the sifted flour and stir over a medium heat, until the paste comes away from the pan

Allow to cool for 5 mins and then put into a food processor with beater attachment and beat, adding one egg at a time until you have a smooth, shiny paste.

Once the mixture is cool using two teaspoons create little balls , approx. 2.5cm, on a baking tray and bake or 15minutes until golden in colour.

Pierce each one to let our steam and leave to cool

Whip up some double cream and pipe into the centre of each ball/

When ready to serve warm Potts Chocolate sauce and drizzle over .

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https://pottspartnership.com/blogs/recipe/159340039-moroccan-meat-balls2016-04-27T19:28:00+01:002018-08-30T14:21:36+01:00Moroccan Meat BallsMichelle Potts
This recipe was inspired by an amazing lunch we had on a family holiday in Morocco. We went on a day trek in the Atlas mountains and at lunch time a banquet appeared from nowhere including Moroccan meat balls.. We have had to apply a little poetic licence as the language barrier left a little ambiguity but this is very close to how we remember it .

In a bowl, add ½ the combined spices and ½ the onion with the minced lamb and mix together with your hands then mould to create golf ball sized balls.

Heat the oil in a frying pan and fry the meat balls until they are almost browned all over, but still showing a little pink.

Add rest of the onion and the garlic and continue to fry until the onion is soft.

Add the rest of the spice, then the chopped tomatoes and the Potts Lamb Stock.

Bring to the boil and allow to bubble away for approx 20minutes reducing the sauce by 1/3.

Whisk the remaining eggs up in a bowl.

Create wells around the edge of the sauce and pour in the whisked egg.

Cook for approx 5 more minutes until the egg is cooked

Garnish with chopped coriander and serve

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https://pottspartnership.com/blogs/recipe/159340551-sausage-and-bean-goulash2016-04-27T19:27:00+01:002016-05-19T14:53:43+01:00Sausage and Bean GoulashMichelle Potts
This twist on a traditional Hungarian goulash is a very simple and tasty meal that is a real family pleaser.